Recipe: Almond cheesecake

Home Cooking Recipe: Almond cheesecake


This "almond cheesecake" completely reuses the rest of the cheese. The almond slices on the surface are unique in flavor. This is a small piece of work, but he is highly praised and eats nothing. Left. After the refrigerator is refrigerated, it is served with iced lemon tea. If you happen to sleep in Asia, we can take time to have a pleasant summer tea time.



  1. Soften the butter at room temperature and gently push out the small pit by hand. 15 grams of almond slices were mashed into finely ground. The bottom of the 8-inch square mousse is wrapped in tin foil and held on a baking sheet.

  2. After mixing the low-gluten flour with the powdered sugar, add 25 g of softening oil at room temperature, gently knead it into small fine particles by hand, add 10 g (about 1 teaspoon) of broken egg liquid, milk, and then knead it by hand. Fine flour

  3. Add the chopped almond slices and mix well to form the dough. Spread the dough in the mousse circle and flatten it

  4. Cream cheese, 15 grams of water and melt into liquid butter, sugar, stir with a low speed at the electric egg beater, then add lemon juice, the remaining egg mixture and mix well

  5. Pour the cheese paste into the mousse circle and gently tilt it all around to smooth it. Sprinkle the remaining almond slices on the surface and top with honey. After the oven is warmed up by 180 degrees in advance for 5 minutes, the baking tray of the mousse circle is placed, baked for 25-30 minutes, and then taken out.


1. When using a electric egg beater to stir the cheese paste, use a low speed. Otherwise, too much air will be mixed. When baking, the surface is prone to cracks. 2. After refrigerating, the texture is more dense and more chewy.

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